When I lived in Florida and had all 3 of my daughters living nearby, we loved getting together for a girl’s night at our favorite Greek restaurant, Acropolis. The food was amazing, and the entertainment was fantastic – complete with music, dancing and breaking of plates. It was always such a fun time of catching up with what was going on in each of our lives and giving out a little motherly advice. There were three dishes that I ordered religiously – Greek Salad, Feta Dip, and Spanakopita.
If you’re not familiar with Spanakopita, it’s a Greek spinach pie. Trust me when I tell you these are vegetables you will want to eat. The spinach is blended with loads of delicious cheese and baked between layers of buttery phyllo dough. This dish is wonderful for lunch, dinner, or cut into small triangles as an appetizer.
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed, chopped (squeeze out any excess liquid)
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil
1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 11×9 inch baking pan or a 9×9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Most Spanakopita recipes are pretty much the same, but I typically follow this recipe found at allrecipes.com. Both fresh and frozen spinach work fin for this recipe. Just be sure to squeeze out any excess liquid from the spinach.
You might also enjoy this Baklava recipe, another of my favorite Greek foods.